Ah the good salad season has begun! How about grilled vegetables with a delicious chimichurri sauce?
Chimichurri sauce is prepared from various ingredients depending on the version: finely chopped parsley, chopped garlic, vegetable oil, vinegar, and red pepper flakes, to which additional flavors are added, such as paprika, oregano, cumin, thyme, coriander (leaves), lemon and bay leaf.
Prep Time: 25 minutes
Baking Time: 15 minutes at 400°F (200°C)
Difficulty: easy
Yield: 2 servings
For the chimichurri sauce
For the salad
Start by preparing the chimichurri sauce by mixing all the ingredients in a bowl. Set aside.
Then prepare the salad. Grill the corn and carrots for 10 to 15 minutes on the barbecue or in a preheated oven at 400°F (200°C) or until cooked and well caramelized, turning them a few times during cooking. Let cool. Shuck the corn and cut the carrots lengthwise on a bevel.
Place corn and carrots in a bowl. Add lettuce and half the dressing. Mix well. Adjust seasoning.
Garnish with avocado and sprinkle with peanuts, if desired. Serve with remaining chimichurri sauce.
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